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pH 8.5 



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THE RATIONAL 



PRODUCTION AND TREATMENT 



OF 



MILK 



ALMULAC 



WITH QUOTATIONS FROM AUTHORITIES AND 
A LIST OF PUBLICATIONS. 




c> o .' I 



COMPILED FOR 

ALMULAC CO. , 

81 GEEENWICH ST. AND 44 TRINITY PLACE, 
NEW-YORK. 



4^ 



^^ 



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f ALMULAC, 

A PERFECT SANITARY MILK. 




^^^J^^^T^^AJxi^. 



LMULAC — alnium lac, Nahr-milch or alimental 
milk — is the result of the practical application of 
the highest teachings of science on hygienic milk- 
alimentation. 

It is pure, natui*al, well-balanced milk from properly fed 
cows, filtered, sterilized, and hermetically sealed in bottles, 
ready for use. 

It is FILTERED to rcmove aU foreign matter, especially every 
particle of droppings unavoidably falling into the milk-pail. 

It is STERILIZED according to Prof. Soxhlet's system, and 
thereby every germ of disease and fermentation destroyed. 

It is HERMETICALLY SEALED to the cxclusion of all possible 
pollution or deterioration from any source. 

The importance of Sterilized Milk as the only effective check 
and preventive of cholera infantum, summer complaint, indi- 
gestion, and like causes of infant mortality, and diet for 
invalids and persons in delicate health is at present too well- 
established and generally known to require explanation. 

For the use of those inclined to study the subject the principal 
and leading authorities are collected on the following pages.^ 

Almulac is prepared in strict compliance with the scientific 
laws laid down by the authorities. 

To all the assurance is given that Almulac is absolutely 
pure milk prepared with the utmost care and perfection of 
system, and may be safely tested, tried, and left to be judged 
by the results. 

Not only is the best and purest milk taken for Almulac, but 
it is selected with regard to its " nutritive value," meaning the 
correct natural proportion of its component parts, upon which 
depends its nutritious quality and easy digestibility. 

1 Copyright, 1890, by Theo. Aub. 



For babes of tender age the nutritive ratio or proportion is 
demanded exactly like that of mother's milk. 

To answer this requirement is a most delicate task, which 
should not be relegated to after-treatment of the sterilized 
milk. In fact it cannot be properly accomplished except in 
connection with, and as part of, the original process. 

And to fulfill its mission, the nursing-bottle should be com- 
plete and ready at any time and place ; nor ought water and 
other ingredients to be added of an impure or varied character. 
The entire benefit of the equality and purity of the milk is 
thereby hazarded. 

A specialty of Almulac is therefore put up, attenuated 
according to the prescription of the annexed authorities, which 
has the exact nutritive ratio of mother's milk. 

This SPECIALTY is distinguished by a hlue label marked: 
" Attenuated for Infants." 

All other bottles are labeled yelloiv, and contain pure, en- 
tire, genuine cow's milk only, nothing more nor less. 

The guarantee label and string are intended as a protection 
against meddling with the air-tight stopples. Notice their 
condition, and neither take nor use any bottle which is not 
hermetically closed. 

Before opening the bottle, w^arm it to animal temperature in 
any manner convenient — while traveling, by placing near 
your body. The cream which has separated will then melt. 
By shaking, it will assimilate again with the milk as in its 
original condition. Then open, put on the nipples, and feed 
from the bottle. 

As long as hermetically closed, Almulac wall keep indefi- 
nitely, at all places and under all conditions. Yet for strictly 
sanitary purposes, and more particularly for the nursing of 
infants and the alimentation of invalids, a recently bottled 
article is generally preferred. 

Hence our Warranty up to a certain date, which is about 
one month from bottling, stamped on each bottle. 

Conscientious and industrious application of the highest 
skill and scientific information attainable and close study of 
economy enable us, after extensive experiments, to provide,, 
in Almulac, at moderate price, a perfect sanitary milk. 

New-York, January, 1890. ALMULAC CO. 

by Theo. Aub, Manager, 54 Wall St. 
2 



Prof. Soxlilet in his renowned lecture, delivered in 1886 be- 
fore the Medical Society at Munich, says : 

According to Lister^ s experiments, cow's milk while in the 
udder is free from those organisms which cause its decompo- 
sition after milking. The substances which cause fermenta- 
tion of milk enter it from outside, from the air, more yet from 
stable utensils, milk vessels, sieves, the milker's hands, and 
last, not least, from excrements adhering to the udder and sur- 
rounding parts. So, likewise, as may be readily inferred from 
Lister's experiments, and has besides been independently de- 
monstrated by Uscherich, the human milk, while in the 
mothei*'s breast, contains no generators of fermentation. 

By suckling, the germless mother-milk is transmitted 
almost directly into the digestive organs of the child. 

Contrast therewith the procedure of milking cows, of 
marketing their milk, and its handling, thereafter, in kitchen 
and nursery, and these material differences between natural 
and artificial nutrition become apparent: 

In natural nursing the child is fed germless milk ; by the 
artificial method, however, with milk not only tainted by 
substances causing fermentation, but which frequently has 
already entered into a state of decomposition. 

Comparing the composition of human and cow's milk, it 
has by recent experiments, comprehending the entire contents 
of the breast, been shown that, while the woman's milk aver- 
ages less albumen, it equals cow's milk in fat and sugar and 
differs somewhat in contents of salt and the combination of 
the albumen, though this last point is by no means settled. 

What then, in view of the strong similitude of the two kinds 
of milk, can be the reason for the vast superiority of natural 
over artificial nutrition? Let me answer this question by 
another : Would woman's milk, if subjected to similar condi- 
tions of infection and marketed and fed from bottles like 
cow's milk, still prove superior to the latter as a nourishment 
for the child"? 

Most assuredly a negative answer only is possible to this 
latter question. 

As a telling illustration of the difference in the nature of 
the food, let me cite an experience in practical farming. 

Calves fed from the pail, whether on the milk of the mother 
cow or on mixed milk, frequently suffer from diarrhea dur- 



ing the JBrst weeks, the best remedy against which is to allow 
them to suck the cow directly. That plainly shows the differ- 
ence between natural and artificial nutrition, — the substance 
of the nourishment being the same, — as well as the dietetic 
importance of germ-free milk. 

Giving due weight to these points, heretofore but little 
considered, and their bearing upon the nutrition of infants, 
we are brought to the conclusion that, within certain limits, the 
substance of the food is of comparatively less importance 
than the conditions and manner of feeding and the degree of 
pollution through germs of fermentation. 

Cow's milk as a matter of fact, of which thus far sufficient 
account has not been taken, is always more or less tainted by 
animal excrements. 

This statement is based on a number of observations taken 
in stables, and the examination of many samples of milk justi 
fies the assertion that really incredible things are frequently 
committed and permitted in this respect. 

Look into cows' stables, particularly those where bedding 
is scarce, notice the cows' udders and hind-quarters lying in 
fresh droppings and generally crusted with dried dung, and 
you will cease to wonder at the fouling of milk from excre- 
ments. Next, to be convinced of the quantity of such impur- 
ities contained in milk, just let a quart or more of milk 
quietly stand in a white glass bottle for a few hours, and then 
look through the bottom of the bottle. If you take for the 
purpose milk fresh from the stable and shortly after milking, 
before it has been standing long enough to have formed pre- 
vious deposits, you will observe sediments of greenish or 
blackish splintery particles, the nature of which cannot be 
mistaken. 

I am inclined to assume that the influence which different 
feed produces upon the wholesomeness of cow's milk is mainly 
due to the admixture of different excrements, upon the follow- 
ing reasoning : 

Different feed produces different excrements ; other excre- 
ments cause other decompositions of the milk and corre- 
spondingly affect the process of decomposition in the child's 
digestive organs. 

This view furnishes by itself a plausible explanation for the 
fact that bloating feed produces milk of a bloating effect, since 



germs causing in the cow's digestive organ s fermentation , accom- 
panied with large generations of gases, will, when introduced 
into the infant's bowels, there continue their operation. 

Therefore I may sum up my opinion on the effect of the 
cow's feed iipon the salubrious condition of the milk for 
infants in the following manner : 

As now obtained, milk is polluted by particles of feed, 
excrements, and other substances which carry germs of fer- 
mentation. These may be innocuous or malignant, and on 
their nature and quantit}^ depend the salubrious or noxious 
character of the milk. 

The question in judging the quality of milk from the man- 
ner of its production would accordingly be, not so much 
what the cow fed on as rather what kind of cow-dung the 
milk contains. 

The universal custom, from necessity, of straining milk, as 
well as the circumstance that cow's hairs will be found in 
butter, even where specially prepared for exhibition, are 
instances illustrating the practical impossibility of preventing 
the pollution of milk through microscopic matter. 

The dissimilarity between natural and artificial nutrition is, 
however, increased by another circumstance — the improper 
treatment of the milk in the household and nursery, and its 
consequently accelerated decomposition. 

For better appreciation of this point let me introduce a few 
illustrations taken from my own experiments on the process 
of acidification of milk. 

Fresh milk of good durability coagulates spontaneously at 
the following temperatures and periods respectively : 



Centigrade. 




Fahrenheit. 


At 32° . . 


equal to 


. . 87.6° 


. in 19 hours. 


30° .. 




.. 86° 


" 21 " 


25° .. 




.. 77° 


. '' 29 " 


20° 




.. 68° 


. " 48 " 


17.5° .. 




. . 63.5° 


. " 63 " 


15° .. 




.. 59° 


. '' 88 '' 


10° " . . 




.. 50^^ 


. "208 " 







.. 32° 


" 3 weeks. 



At a mean room temperature of 17.5° C. or 63.5° F. quite 
fresh milk of poor durability coagulates in about 40 hoTirs; 
milk of fair durability in about 60 hours, and milk of superior 
durability in about 72 hours. 



Boiled milk keeps about sixty per ceut. longer than unboiled, 
and it is immaterial whether the milk be brought only once to 
the boiling-point or kept boiling for half an hour in an open 
vessel. 

By adding one-tenth per cent, only of milk, not yet coagu- 
lated but in process of acidification, the durability is reduced 
sixty per cent. 

Consider, in the light of these data, the constant complaint 
about trouble in feeding infants on cow's milk and of how one 
day and another the milk intended for the child has turned 
sour ! 

What, let me ask, must have been done in that house to that 
milk, to sour it, boiled as it is, inside of twenty-four hours, 
when, as we have seen, unboiled milk of poor keeping quality, 
at ordinary room temperature, will keep forty and milk of 
good keeping quality sixty hours without spoiling ? And how 
many a time may that child have been given milk which, with- 
out showing its spoiled condition by actual coagulation, was, 
nevertheless, in an advanced stage of decomposition ! 

Aside from the contamination of fresh milk through residues, 
*. e., by uncleanliness of vessels, a great deal of harm is done by 
neglect of the first rule in handling milk, that of keeping it in 
a cool place. 

Boiling cannot be expected to accomplish preservation un- 
less the milk be cooled off right after, while most people, 
instead, are in the habit of simply covering the pot against flies 
and placing it on a shelf in the kitchen closet where the tem- 
perature is highest ; some will even keep it all night at a tem- 
perature ready for nursing; in other words, at incubation heat. 

For this last purpose even express appliances exist, which, 
while praised for their handiness by careless mothers and 
nurses, in reality deserve to be termed veritable machines for 
infanticide. 

I refer to the milk- warmers heated by night-lamps and to the 
warming-pans with cavities for milk-bottles. 

Remember, that at a temperature of 35° C. or 95° F. milk 
sours 330 per cent, quicker than at 17.5° C. or 63.5° F. and 460 
per cent, sooner than at 1.5° C. or 59° F. Moreover, consider- 
able quantities of alcohol form in the milk at 35° C. or 95° F., 
and such a temperature is altogether most favorable to the de- 
velopment and growth of every germ of fermentation. 



The contemplation of these facts leads ns imperceptibly on 
the right road to discover the reasons for the lack of success 
in artificial nutrition of infants with cow's milk. 

The main principle is neglected, while anxious attention is 
paid to matters of no consequence. 

Further examples of this tendency are found in the prejudice 
for "one cow's" milk, and in the notion of milking directly 
into one's own pitcher, in order to prevent possibility of adul- 
teration and to make sure of getting milk from the same cow 
— the result, in both instances, being the very reverse of what 
is aimed at. 

Identity of the cow by no means insures sameness of the 
milk. The latter varies in its composition greatly from day 
to day. The mixing of milk from several cows, on the con- 
trary, rather neutralizes the effect of those variations. 

As regards the use of the customei-'s own milk-pitcher, that 
will take but a small part of one milking, consisting one day 
of the first fifth, which contains only two per cent, of cream, 
and the next time, perhaps, of the last fifth, with eight per 
cent, of cream ; though a clever farmer will gratify such 
smart customers by filling their cans every time from the first 
fifth of the milking, whereby such over-sharp people actually 
obtain dilute milk, without their knowledge or right to blame 
the dealer. 

The following, then, are the principles upon which the dis- 
advantages of artificial nutrition may substantially be over- 
come : 

As demonstrated, the superiority of natural nutrition of 
infants rests mainly upon the germless condition of the milk 
thus given, while the cow's milk, used in artificial nursing, 
contains fermenting germs and noxious substances, and often 
has entered decomposition. 

Extirpation or sufficient suppression of these organisms 
will substantially, if not absolutely, remove the dissimilarity 
between artificial and natural nutrition. 

Absolute sterilization of milk is difficult and laborious, the 
lactic acid ferment notoriously offering obstinate resistance 
thereto ; but where, as in this case, popularity of the system is 
of the highest importance, it behooves us to aim at practical 
results; and to this end we may rest satisfied with so far 
reducing the elements of fermentation that milk will keep 



wittout souring from three to four weeks at ordinary room 
temperature. 

This degree of sterilization is attained by heating the milk 
for from thirty -five to forty minutes in a corked bottle at boil- 
ing-point of water. 

The system, therefore, consists substantially in sterilizing 
each single meal or portion in the nursing-bottle itself, and to 
preserve it therein from infection till used. 

The Treatment of Summer Complaint at the Thomas Wilson 
Sanitarium, Baltimore. 

In acute diarrhea, with vomiting of milk, the child is at 
once taken from the breast or bottle, and no food, except 
beef -tea, is given to it for twenty-four hours. Small doses of 
calomel — one-twelfth to one-sixth grain — are administered 
hourly for a day or two, to quiet the stomach and to excite 
the secretion of the liver. At the end of twenty-four hours 
sterilized milk is given. If the vomiting returns, the milk is 
stopped and beef-tea is resumed for twenty-four hours, when 
milk is once more given. 

No artificial foods are used in the Sanitarium. 

Irrigation of the lower bowel is practiced two or three times 
a day, if it does good. In chronic cases resorcin, grs, ij, with 
tr. opii deodorata, gr. ^, is given every two or four hours. 
When vomiting proceeds from nervousness, sodii bromidum, 
grs. ij, and chloral hydrate, gr. j, are administered every two 
or four hours to a child of six months. This same prescription 
is used for sleeplessness. As a rule, no further medication is 
needed. 

Dr. Brooker considers the sterilization of the milk a great 
improvement, likely to do away with wet nursing and artificial 
foods. Milk as it flows from the breast is free from micro- 
scopic germs. Between the time when the cow's milk leaves 
the udder and the time when the baby drinks it, various 
minute organisms may fall into it, which, either before or 
after the child takes it, produce changes in the milk which 
cause disorder of the digestive organs of the child. 

By sterilization we either destroy these organisms or check 
their growth. 

It is stated by Dr. Brooker that when the infant's bowels 
have once been cleared of ill-digested milk by change to beef- 



tea and by irrigation, the use of sterilized cow's milk, properly 
diluted, is followed immediately by great improvement in the 
health of the infant, as great as when it returns to the breast 
of its mother. 

(" Maryland Medical Journal, ^^ June 14, 1888.) 

The " Pharmaceutical Era," of Detroit, for December, 1889, 
states : '' Sterilized milk has been used for the children of the 
Philadelphia Polyclinic since last August, and with excel- 
lent results." 

Under the heading. 

Artificial Mother's Milk from Cow's Milk, 

the "Pacific Record of Medicine and Surgery," November, 
1889, publishes the following translation from the '' Cen- 
tralblatt fuer Allgemeine Gesundheitspflege " of a very 
important and meritorious dissertation from the pen of Br. 
Sckmidt-Mulheim, of Wiesbaden. 

Animal milk shows in its exterior properties as well as in 
its natural destination so much analogy with the milk of wom- 
an that man was induced very early to avail himself of cow's 
milk, which is so easily procured, for the purpose of artificial 
alimentation. Although this application was no more than 
a makeshift in the beginning, our epoch of civilization saw 
the maternal breast, this most important fountain for the 
young mortal's strength and health, dwindling away more 
and more, and the cow rising to the rank of the most impor- 
tant wet-nurse of man. Statistical science has established the 
lamentable fact that the mortality of infants has acquired 
appalling dimensions under the influence of this change. He 
would not be a good friend to the people who would conceal 
the sad fact that especially Germany presents a highly un- 
favorable condition of affairs in this direction, and that in 
many districts of the Fatherland 40-50 per cent, of all man- 
kind return to earth as early as in the first year of their life. 

Science has ascertained that the majority of these unfortu- 
nate beings have been the victims of digestive disturbances. 
The ultimate causes of these disturbances are only partly 
known ; as a general rule science stands here still before an 
unsolved riddle. Under such circumstances, any contribution 



IB 



which might throw even a small ray of light into this mys- 
terious darkness ought to be welcomed.] 

For this reason, in the present hacterlological period of 
pediatrics, I would call attention to certain facts of a purely 
chemico-phjjsiolojicnl nature, which have been surprisingly 
neglected until now in the rearing of infants. 

It is self-evident that a substitute for natural food, even 
with all exterior similarity and analogy of purpose assigned 
to it by Nature, cannot actually benefit the youthful organism 
unless it presents at the same time a far-reaching material 
concordance with real mother's milk. Alimentary substances 
in mother's milk are: albuminous bodies, fat, ^ milk-sugar, 
salts and water. 

Each one of these alimentary substances is contained in 
mother's milk in very definite proportions, and the delicacy 
on the reactions of the youthful organism against slight 
changes in alimentation compels the conclusion that the ali- 
mentary substances in the selection alone, in which they, are 
contained in mother's milk, are able to secure sufficiently the 
whole vital energy of the infant in its individuality. 

For this reason, the paramount postulate may seem justified 
that the artificial food should be as much as possible equal to 
mother's milk. But on examining infant's food from this 
standpoint, we will be highly surprised by discovering the 
very inferior degree of this equality in practice, a fact which 
only becomes intelligible when we learn the many erroneous 
notions, hitherto prevalent, about the composition of normal 
mother's milk, and the defectiveness of our knowledge, even 
in our days, of this most important among all human 
aliments. 

While cow's milk has been studied chemically by many 
thousands of reliable analyses, in the present condition of 
science it is scarcely possible to give available average 
quantities for the composition of woman's milk with any 
degree of certainty. In order to obtain more reliable figures 
it would be a paramount requisite to perform a large number 
of experimental series, extending over the whole period of 
lactation, and to gather the specimens for analysis regularly 
at determined times of the day, so as to represent reliable 
average specimens of the total contents of the breasts. But 
in practice, the consequent realization of such experimental 
series is beset with extraordinary difficulties. 

10 



There was no reason for questioning pure, natural cow's 
milk as a food for infants as long as, on the strength of 
analyses performed by former investigators, it was supposed 
that woman's milk presented only tritiing chemico-physio- 
logical differences from cow's milk, which, was much better 
investigated, and that, like the latter, it contained about 3% 
albumen, 3-4% fat and 4-5% milk-sugar. In the mean time, 
the corresponding values for woman's milk have been obtained 
at the colostrum and its transition forms, which classes of 
milk are of easy access thtough obstetric institutions, and it 
denotes a most remarkable progress to have at last discovered 
that woman's milk, without colostrum, contains of albumen 
only about 1%, of milk-sugar 6-8%, while the ashes represent 
only 0.25%, fat presenting considerable oscillations between 
1.5 and 5%, according as the milk has been taken from the 
gland first or last. 

There is, consequently, between the two classes of milk, the 
fundamental difference that woman's milk represents an 
aliment poor in albumen, poor in salts and rich in milk-sugar, 
while cow's milk represents an aliment rich in albumen, rich 
in salts and poor in milk-sugar. Especially the proportion of 
albumen to milk-sugar shows the most important differences, 
it being 1:6 in woman's milk and 1:1.5 in cow's milk. 

In physiology of nutrition the quantitative relation between 
nitrogenous and non-nitrogenous elements of an aliment, as 
is well known, has been called the proportion ofi nutritive 
substance. It has been ascertained that 'the quantities of 
nutritive substances required by the body arc very variable, 
according to the varying conditions of life. The varying 
states in which the body finds itself placed are of peculiar 
influence on this proportion. An organism destined to work 
and to operate with energy requires a very narrow proportion 
of nutritive substance (about 1:3), while a body not subjected 
to peculiar requirements will be satisfied with a very wide 
proportion of nutritive substance (1:10). In their proportion 
of nutritive substance, however, the two classes of milk 
present the widest possible differences, in woman's milk the 
proportion being uncommonly wide (about 1:10), while in 
cow's milk it is uncommonly narrow (about 1 : 3). 

But there must certainly be some paramount physiological 
want which requires cow's milk to have a very narrow, 
woman's milk to have a very wide, proportion of nutritive 

11 



substance. A calf is the object of a considerable bodily 
increase very soon after birth, and is in need of large 
quantities of albumen for the alimentation of his muscular 
system, on which heavy demands are made in the very first 
days of life ; an infant, on the contrary, takes its development 
very gradually ; its muscular system remains for a long time 
inactive and unable to perform systematic motions ; and for 
this reason it is not in need of any rich alimentation with 
albumen. Of the same minimum degree as muscular motions 
are the functions, and, consequently, the rotation of matter, 
in the other organs of the infant. 

Notwithstanding the absence, until now, of any exact 
notion about the very considerable differences in the propor- 
tions of nutritive substance between cow's milk and woman's 
milk, it has been acknowledged that cow's milk is an aliment 
too poor in carbon-hydrates for the infantile organism. But 
the methods proposed, until now, for the improvement of 
cow's milk have kept in view rather a reduction of the 
albuminous contents than a proper increase of the non-nitro- 
genous alimentary matters. It is Biedert who has peculiarly 
insisted on the fact that the stomach of an infant is unable to 
digest more than about 1 per cent, solution of albumen, and 
that for this reason cow's milk should be given in corresponding 
attenuation. In accordance with this view, cow's milk has 
been attenuated with an equal, or even a double and triple, 
quantity of water; yet, for the purpose of increasing the 
contents in non-nitrogenous alimentary matters, it was 
thought sufficient to add to a sucking-bottle of milk a small 
quantity of milk-sugar on the point of a knife ; nay, to replace 
this carbon-hydrate, peculiar to milk, and for this reason prob- 
ably indispensable in the nutrition of infants, by cane-sugar, 
beet-sugar, dextrine, etc., or even by arrowroot and other 
kinds of starch-flour, which are almost entirely indigestible 
for infants. Biedert himself has proposed an addition of 
cream, which, according to our present notions, would be in 
conflict with all principles of hygiene on the ground alone 
that ordinary cream represents the very model of an aliment 
loaded with aU possible micro-organisms. In order to reduce 
the contents in albumen, and at the same time to remove the 
undesirable property of cow's milk of coagulating in the 
infantile stomach in the shape of solid, coherent clods 



(woman's milk coagulates fine-grained and, in this condition, 
is easily digestible, the innumerable small clods o£fering a very 
large surface to the action of the digestive juices), additions 
of barley-water, gruel, etc., have been recommended. 

But the quantity of these additions was mostly kept within 
limits of such narrowness that the contents in nutritive 
substance of cow's milk thus improved was not more than 
about 4-6%. On the other hand, woman's milk, as well as 
cow's milk, containing usually 11-12% solid substances, and 
therefore an aliment with this considerable percentage of 
nutritive substance answering most likely alone the natural 
wants of the infant, by the method described a considerable 
excess of water has been introduced into the tender organism 
of the infant, and its food, barring other inconveniences, has 
been rendered obnoxiously voluminous. 

It is evident that this latter circumstance will not be 
without importance for the tender organism of the infant. 
Eschericli points out very pertinently that the infant, when 
taking up an aliment so poor in contents, has to master 
quantities of liquid much larger than those of an infant 
nursed at the breast, and that in this way not only the organs 
of digestion but also the whole secretive apparatus is 
subjected to excessive work. He adds that the greater 
extension of the small and muscularly feeble stomach, 
produced in this way, may easily give rise to functional 
disturbances, so much the more so as it is a mistake, refuted 
by Biederf, that the taking up of food was regulated by the 
desire of the infant itself in a sufficiently safe manner. Most 
infants raised artificially, he states, are polyphagous, and the 
bearing of this circumstance is increased by the fact that a 
considerable attenuation of the milk impairs the engymatic 
action of the digestive juices, while at the same time the 
increased frequency of urination, caused by the increased 
quantity of liquid, acts in an injurious manner and gives rise 
to eczemata, etc. 

For this reason it will never be advisable to attenuate, 
according to Biederf s propositions, cow's milk destined for 
very young infants with 3-4 parts of water, to continue, when 
about 4 weeks old, with 2 parts of water, and after 3 
months gradually to pass to stronger concentrations. 

The following results are obvious : By attenuation of cow's 



milk, having the composition 3% albumen, 3.6% fat, 4.8% 
milk-sugar, and 0.7% ashes, with two volumes of water, a 
mixture is produced having the composition 1% albumen, 
1.2% fat, 1.6% milk-sugar, and 0.2% ashes, i.e., an aliment 
which, instead of 11-12% dry contents, presents only 4%, and, 
instead of 1 : 10 as proportion of nutritive substances, con- 
tinues to present 1 : 3 as this proportion. And these numerical 
values are not changed in any important degree by adding, 
as is practically the fact, a little milk-sugar on the point of a 
knife, or a little barley-water gruel and the like. 

If we wish to render cow's milk as much as possible 
equivalent to woman's milk in a physiological and chemical 
direction, and this should be indeed the first principle of 
alimentary hygiene, we should by no means be satisfied with 
a simple equalization of albuminous contents. We should 
impart to the aliment a similar proportion of milk-sugar, a 
carbon-hydrate entirely peculiar to milk, and therefore most 
likely indispensable for infant alimentation, of fat, of salts, 
as well as of water. The nutritive contents of the surrogate 
should, as in woman's milk, amount to about 11-12%, and the 
proportion of nutritive substances should be adapted to the 
peculiar vital energy of the infant in its low state of develop- 
ment, presenting approximately a value of 1 : 10. 

An aliment possessed of these properties is obtained in a 
very simple manner by adding to cow's milk a 11-12% 
solution of milk-sugar instead of water.' Mixing, for instance, 
1 volume of cow's milk of the above composition with 2 
volumes of an 11% solution of milk-sugar, we obtain a liquid 
containing 1% albumen, 1.2% fat, 8.9% of milk-sugar, and 
0.2% ashes, a product exceedingly similar to woman's milk 
in dry contents, as well as in its proportion of nutritive 
substances, as in the quantity of the single alimentary matters, 
and coagulating, like woman's milk, in fine-grained masses 
instead of clods. 

In taking the liberty of calling the attention of physicians 
to the properties of cow's milk as explained, I may say that, 
in my opinion, for the purpose of a rational alimentation of 
infants with the mixture recommended, it would be best not 
to entrust the preparation of the milk-sugar solution to 
mothers or nurses, but rather to have the solution manu- 
factured industrially. Common commercial milk-sugar is 



very impure, and not fit for alimentation of infants. A 
solution prepared with milk-sugar subjected to repeated 
crystallization would alone satisfy all requirements, and this 
solution might be endowed with illimited durability by proper 
sterilization in well-closed bottles — a process of extreme 
simplicity for the preparation of artificial mothei*'s milk from 
cow's milk.i 

Br. F. A. Schmidt, of Bonn, in discussing SoxJilefs system, 
says: 

At each boiling of milk in open vessels a new skin forms 
on top of the milk and takes from it at least a small portion 
of its nutritive quality, since that skin is formed from the 
caseine, which is the most nutritious substance among the 
contents of the milk. 

lAehig says : 

The young animal receives, in the form of caseine (cheese), 
the chief constituent of the mother's blood. To convert 
caseine into blood, no foreign substance is required, and in the 
conversion of the mother's blood into caseine no elements of 
the constituents of the blood have been separated. When 
chemically examined, caseine is found to contain a very large 
proportion of the earth of bones, and that in a very soluble 
form, capable of reaching every part of the body. 

J. F. W. Johnston gives the following two analyses of the 
ash in 1000 pounds of milk. 

I. II. 

Phosphate of lime 2.31 3.44 

Phosphate of magnesia 0.42 0.64 

Phosphate of iron 0.07 0.07 

Chloride of potassium ..•••... 1.44 1.83 

Chloride of sodium 0.24 0.34 

Free soda 0.42 0.45 



4.90 6.77 

FlUot W. Stewart remarks on the above : " It will be 
observed that each of these analyses shows food rich in nitro- 

1 The Specialty for Infants is attenuated in strict conformity with 
above formula. 

15 



gen, or muscle-forming nutriment. The calf receives food in 
the nutritive proportion of 1 of nitrogenous to 3.37 of car- 
bonaceous elements/' and gives the following average compo- 
sition of cow's milk : 

Caseine, or flesh-formers 4.05 

Butter ) -^ , . . . „ ( • 3.80 

Milk-sugar F^^^^^^^^^P^^^^^^^^^^^^^ \ . 4.55 

Salts or ash 0.60 

Water 87.00 



100.00 

Adding : " This shows clearly the great office performed by 
caseine in the growth of the young animal. It furnishes the 
nitrogen in the formation of the muscles, nerves, brain, skin, 
hair, hoofs, and horns, and furnishes it in so soluble a form 
that it can reach every part of the body." 

B. Warington, the chemist of Rotliamsted, the celebrated 
Experiment-Farm of Messrs. Laws and Grilbert, gives the gen- 
eral composition of cow's milk as: 87.0 water, 4.0 albu- 
minoids, 3.7 fat, 4.6 sugar, 0.7 ash equal to an albuminoid 
ratio of 1 : 3.3, remarking thereat that the albuminoid ratio of 
the diet of rapidly growing animals may vary from 1: 5 to 
1 : 7, the more nitrogenous diet being most suitable for younger 
animals, or for the production of more rapid increase. 

E. W. Stewart explains: 

The nutritive ratio signifies the ratio of digestible albumin- 
oids to digestible carbo-hydrates. The carbo-hydrates are 
starch, gum, sugar, etc. Fat or oil is also a carbo-hydrate, 
but it is estimated as having a heat-producing and nutritive 
power 2.4 times as great as ordinary carbo-hydrates. In 
finding the nutritive ratio of a food, then, the digestible fat^ 
multiplied by 2.4, is added to the digestible carbo-hydrates, 
and this sum is divided by the digestible albuminoids. 

If we take the above analysis of cow's milk as an example 
(milk being in solution, it is all digestible), fat is 3.80, this 
multiplied by 2.4 gives 9.12, and this added to the milk-sugar, 
4.55, makes 13.67 as the carbo-hydrates of milk, and this 
divided by the caseine or albiiminoids, 4.05 — the result is 3.37 
as the nutritive ratio of milk, read 1:3.37 — that is, milk has 1 
of albuminoids to 3.37 of carbo-hydi*ates. 

16 



The following quotations from E. Warington's " Chemistry 
of the Farm " may prove acceptable : 

MILK. 

The albuminoids of milk embrace two constituents of 
similar composition, caseine and albumen. Caseine is coagu- 
lated by the addition of acids, or by rennet, but not by boiling. 
Albumen is not coagulated by rennet, or by most acids, but 
it is coagulated by heat. In colostrum albumen largely 
preponderates, so that the milk coagulates on boiling; in 
ordinary cow's milk the albumen forms but one-ninth of the 
total albuminoid. 

The fat of milk chiefly consists of the glycerides of palmitic 
and oleic acid. The glycerides of stearic, myristic, lauric, 
capric, capryllic, caproic, and butyric acid are also present in 
small quantity. The last four of these acids are, when in the 
free state, more or less soluble in water. The glycerides of 
oleic acid and of the soluble fatty acids are fluid fats at 
ordinary temperatures; the remaining fats are solid. The 
proportion of fluid and solid fats varies somewhat with the 
diet and condition of the animal ; in summer-time the propor- 
tion of fluid fats is greater than in the winter. 

The sugar contained in milk is known by chemists as 
lactose. "When milk turns sour the lactose is converted into 
lactic acid ; this acidification of the milk induces the coagula- 
tion of the caseine, and the milk curdles. The ordinary 
souring of milk is the work of a ferment, Bacterium lactis ; 
when this ferment is excluded no souring takes place. 

Cow's milk has generally a specific gravity between 1.028 
and 1.032. As the removal of cream raises the specific gravity, 
which can be brought back to the normal point by the 
addition of water, no safe conclusion as to the quality of milk 
can be based on this indication. 

The composition of cow's milk is affected by various 
circumstances ; under extreme conditions it may contain from 
ten to sixteen per cent, of dry matter. 

The milk is poorer when the quantity produced is large, or 
the diet insufficient, and richer when these conditions are 
reversed. A cow is generally in full milk from the second to 
the seventh week after calving; after this period the milk 

17 



gradually diminishes in quantity, but increases in ricliness. A 
separation of cream takes place in the udder; the milk first 
drawn is poor in fat, and the richness increases as the milking 
proceeds, the last drawn milk containing two or three times 
as much fat as the first drawn. The milk of old cows is said 
to be poorer than the milk of young cows. 

CREAM. 

The fat of milk occurs in the form of globules ; the largest 
are about .0005 to .0006 inch in diameter, the smallest may be 
one-tenth this diameter, or even less. The average size of 
the globules is different with different breeds of cattle. The size 
appears to diminish as the time from calving increases. The fat 
globules are in most cases coated with a thin albuminous 
covering. As the fat-globules have a lower specific gravity 
than the serum in which they float, they tend to rise to the 
surface, where they form a layer of cream. The largest 
globules are the first to rise ; the smallest never rise at all, being 
too heavily weighted by their albuminous covering. Milk 
containing an abundance of large globules is best for butter- 
making, as the cream then quickly and perfectly rises ; but 
milk with small globules is probably best for cheese-making, 
as a more even distribution of fat throughout the curd is then 
obtained. 

Milk, when it leaves the cow, will have a temperature of 
about 90° Fahr. ; when set for cream it should be cooled as 
quickly as possible, as changes in composition would rapidly 
occur at a high temperature. 

In the words of E. W. Stewart : 

Nature furnishes for early growth a very perfect food — 
milk. She provides, in this elixir for young life, everj'^ element 
required to build the bones and extend the frame — to grow 
the muscles, tissues, and nerves — to lubricate the joints, 
cushion or pad with soft suet the exposed parts of the frame, 
and to round out into lines of beauty and harmony the whole 
structure ; and, if we would study the open secrets of nature 
in her dealings with the young, we must look into the 
combination of elements in milk. 



18 



LITERATUEE ON MILK. 

MONOGRAPHS. 

Allen, A. H Commercial Organic Analysis. 

Arnold American Dairying. 

Babcock Bulletin 18, Wisconsin Experiment Station. 

Battkrshall, J. P Food Adulteration and its Detection. 

Blyth, a. W Foods, their Composition and Analysis. 

BiRNBAUM, K Einf ache Methoden zur Pruef ung wichtiger 

Lebensmittel und Verfaelschungen. 
BouRCHARDAT, A., and T. ) Instruction sur I'essai et I'analyse du Lait. 
A. QuERENNE ) Paris, 1889. 

CHEVALLiER&BAUDRiMONT.Dictionnaire des alterations et falsifications 

des substances alimentaires, m^dieamen- 
teuses et commerciales, avec I'indication 
des moyens de les r^connaitre. 

DiETZSCH, O Die wichtigen Nahrungsmittel und Ge- 

traenke, deren Verunreinigungen und Ver- 
faelschungen. 

Ernst Tuberculosis und Milch. 

Fleischmann,W Das Molkereiwesen. 

Feser, J Werth der bestehenden Milehproben. 

^ bTuT'fSher', h!: I Die Kuhmilch, ihre ErzeugungundVerwerth- 
venstein ) ^°^" 

Gerssman 6th Annual Report Mass. Experiment Sta- 
tion. 

Goeppelraeder, F Beitrag zur Pruefung der Kuhmilch. 

Hassall Food, its Adulterations and the Methods for 

their Detection. 

HussoN, C Le lait, la creme et le beurre. 

Johnson Chemistry of Common Life. 

Johnson Encyclopedia, Vol. 5. 

King Bulletin 21, Wisconsin Experiment Station. 

KiRCHNER, W Beitrage zur Kenntniss der Kuhmilch und 

ihrer Bestandtheile nach den gegenwaerti- 
gen Standpunkten. 

KOENIG Die Nahrungs- und Genussmittel. 

Martin, Edward M. Report on Milk for Dairy Commission of the 

State of New-York (1886 and later). 

Martiny, B Die Milch, ihr Wesen und ihre Erzeugung. 

Morton Agricultural Cyclopedia. 

Newton Reports of State Dairy Commission of New 

Jersey. 
19 



Otto, J Lehrbuch derlandwirthsehaftlichenGewerbe. 

EOBEETS Bulletins 5 and 13, Cornell, New- York, Ex- 
periment Station. 

Sheldon Dairy Farming. 

Smee, a. H Milk in Health and Disease. 

Stewart American Dairj'man's Manual. 

ViETH, D. P Milchpruefungsmethoden und die Controlle 

der Milch in den Staedten und Sammel 
Molkereien. 

Wanklyn, J. a Milk Analysis. A Practical Treatise on the 

Examination of Milk and its Derivatives, 
Cream, Butter, and Cheese. 

Whitcher, G. H Effect of Food on Milk, 9th Bulletin, New- 
Hampshire Experiment Station. 

Wiley Dairy Products. United States Government 

Eeport. 

WiLLARD Pj-aetical Dairy Husbandry. 

PERIODICALS. 
Analyst, Bailli^re, Tindall & Cox, London. 
American Chemist. 
Annalen der Chemie. 
Babyhood. 

Berichte der Deutschen Chemischen Gesellschaft. 
British Medical Journal (1887). 
Bulletin de la Societe Chimique de Paris. 
Biedermann's Central Blatt fuer Agricultur-Chemie. 
Centralblatt fuer Gesundheitspflege. 
Chemical News. 

Chemische Teehnische Mittheilungen. 
Deutsche Industriezeitung. 
Deutsche Medicinische Wochenschrift. 
Deutsche Milchzeitung. 
Deutsche Zeitsehrift fuer die Thierchemie und vergleichende Pathologie 

(1875). 
Fortschritte auf dem Gebiete der Vichhaltung. 
Fresenius Zeitsehrift fuer Analytische Chemie. 
Gazetta Chemica Italiana. 
Handbuch der Physiologie und Pathologisehen Chemischen Analyse, 

Berlin, 1875. 
Jahrbueh fuer Agricultur und Thierchemie. 
Journal fuer Landwirthschaft. 
Journal fuer Praetische Chemie. 
Medical Times and Gazette. 
Pflueger's Archiv. 
Pharmaceutical Journal. 
Physiologische Chemie, Berlin, 1877-80. 
Saechsisehe Landwirthschafts-Zeitung. 
Zeitsehrift fuer Analytische Chemie. 

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